Food Protection Manager Certification Examination With Accurate Answers

A. diagnosis of norovirus. B. diagnosis of typhoid fever but provides a medical note. C. visibly covered wound. D. case of jaundice for more than 7 days. -ANSWER - C. visibly covered wound. Reusable containers provided by an operation for take-home food must be A. provided and maintained by the customer. B. cleaned and sanitized by the customer before being refilled. C. returned to the operation labeled with the customer's name. D. cleaned and sanitized by the operation before being refilled. -ANSWER - D. cleaned and sanitized by the operation before being refilled. The manager assigns a cook to monitor and record temperatures on the steam table in order to A. keep the food from drying out. B. prevent cross-contamination. C. avoid time-temperature abuse. D. ensure food quality. -ANSWER - C. avoid time-temperature abuse. In a self-service area, utensils should be provided for each item to prevent customers from A. taking more than one serving at a time. B. asking a server to dispense food. C. sampling the food. D. using their bare hands to dispense food. -ANSWER - D. using their bare hands to dispense food. Food displayed on a salad bar A. must be protected by food guards. B. should be placed on ice. C. should be maintained at 45 degrees F (7 C) D. must include nutritional information. -ANSWER - A. must be protected by food guards. The purpose of sneeze guards in self-service areas is to A. maintain food temperature. B. retain food surface moisture. C. protect food from customer contamination. D. keep insects out of food. -ANSWER - C. protect food from customer contamination. A consumer advisory is required when serving A. cooked-to-order hamburgers. B. stuffed shrimp. C. lamb chops. D. reheated beef stew. -ANSWER - B. stuffed shrimp. Food has been honestly presented if it A. has been farmed locally in organic soil B. has been grown without the use of pesticides. C. contains only the freshest ingredients. D. does not contain color additives. -ANSWER - D. does not contain color additives. An example of a corrective action is A. reusing utensils for each new task. B. serving food on a buffet that is below 165 degrees F (74 C) C. using the same equipment for raw food and ready-to-eat food. D. Reheating food on a buffet that is below 135 degrees F (57 C) -ANSWER - D. Reheating food on a buffet that is below 135 degrees F (57 C)